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In 1997 my body simply gave up and refused to digest the harmful component of MSG, free glutamic acid. My reaction was so severe, eating trace amounts of free glutamic acid just wasn’t an option. As a matter of survival I spent years researching this ingredient and learning everything I could on what it is, what names it is hidden under and how to cook without it. I was devastated to learn that this ingredient is hidden under more than 50 different names in virtually everything in a box, can or bag. All quick and easy meals and items on the grocery store shelf that I was accustomed to eating were no longer options.

My journey has been long but very rewarding. The more I learned about the flavor enhancers, preservatives and chemicals that are added to packaged foods, the more grateful I became for our diet change.This lifestyle has helped my husband and me feel better than we have in years. I am forever grateful for the many people that have taught me what they know about cooking from scratch and those that helped me discover fun and exciting options in the kitchen.

We have found new favorites and love this new lifestyle of cooking. Included here are a collection of recipes using pure and simple ingredients. My hope is they bring the same pleasure and enjoyment to your home as they have to ours.

The dairy/egg free recipes are from our experience with our dairy/egg allergic daughter.

In a small bowl mix together spices.Coat all sides of the fish with the spice
mixture and if time allows place back in the fridge for 30 minutes.Heat a medium skillet to medium high
heat.Add olive oil to hot pan and allow
the oil heat for 30-60 seconds.Place
the fish in the pan and cook for about 3-4 minutes per side or until fish is
opaque and can be flaked with a fork.Remove from the pan and serve with rice and vegetables.

******

This is one of our new favorites- we make it at least once a
month and everyone is begging for seconds. Recipe adapted from allrecipes.com

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